Tuesday, January 15, 2013

My Goulash Experiment!

Hi there!
So, with this being my first post- I am going to start with what I made for dinner tonight:
My goulash experiment!
Goulash- Photo By: Lisa Haught
Now, let me first explain- I do not make the typical Hungarian-style goulash. No siree, I do not. I like to call my goulash "Lisa-esque". Basically, it is just a delicious combination of "stuff" I have in my pantry and like to cook together and call goulash.
But- that is neither here, nor there. I am getting off subject, and when I get off subject then BOOM! KABLAM! BANG! I end up with cranky, hungry children, and a grumpy hubby!
Quick- someone grab a skillet!
1 1/2 pounds of ground beef
1 medium sized onion, diced
1 medium sized green bell pepper, diced
1 large can of diced tomatoes
2 cans of chicken broth
2 cups of elbow macaroni, uncooked
1 tsp. ground red pepper
1 tsp. ground cumin seed
8 ounces of cheese (velveeta type, but I use store brand), cubed
Now that we have the ingredient list, we can talk about the cooking utensils I use!
I use a huge, deep skillet!
And a spatula. A regular, plain, spatula.
Ok... got your skillet?! Good! Here we go...
What to do:
1.) In the large skillet, cook together the beef, onion, and bell pepper- until the meat is browned and the vegetables have softened.
My goulash experiment!
2.) Add the red pepper, cumin, salt and pepper. Stir to combine.
My goulash experiment!
3.) Add the diced tomatoes.
My goulash experiment!
4.) Pour in both cans of chicken broth.
My goulash experiment!
5.) Bring to a boil over medium heat.
6.) Add the macaroni.
My goulash experiment!
7.) Let the macaroni cook!!
8.) Once the macaroni is done cooking, add 1/2 of the cheese and stir until melted.
My goulash experiment!
9.) Turn off heat, and top with remaining 1/2 of the cheese.
My goulash experiment!
10.) Let the cheese melt on top and serve!
My goulash experiment!
This recipe is a bit SPICY so if you are looking for a more mild goulash, add less of the red pepper!

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